Buffalo Chicken and Veggie Breakfast Casserole


Buffalo Chicken and Veggie Breakfast Casserole

This will be your new favorite brunch dish! It is SUPER easy to make, and it also works for a make ahead to-go breakfast! It lasts in the fridge for several days so just pop it in the micro or oven to reheat, or eat it cold like I do! Enjoy!


-          10 eggs

-          1 c. shredded rotisserie chicken, chopped

-          1 c. spinach, chopped

-          ½ c. zucchini noodles chopped, or 1 whole zucchini grated (this adds nutrients + texture)

-          ¼ c. 2% milk

-          ½ tsp of each salt and pepper

-          ½ tsp. garlic powder

-          ½ tsp. smoked paprika

-          2-3. tbsp. Franks hot buffalo sauce


1.       Preheat oven to 400 degrees

2.       Whisk all ingredients together in large bowl

3.       Spray a 9x9 baking pan with cooking oil, pour the egg mixture in, and bake for 30-40 minutes!

4.       Cut and serve!